This enchilada recipe is inspired by my friend A, who lives in Arizona. Remember her guest post on phantom erections!? I call these dirty because the enchilada sauce includes rich cocoa. With black beans, kale and sweet potatoes, this dish is something that would come out of A’s kitchen. Also, please note that when I made them, I was so hungry that I made the filling and then decided to ditch the last step—rolling them in tortillas and baking them! You can feel free to skip the last step too. I find, especially when cooking for just myself, I often get impatient and lazy and skip over fancy, complex steps that I would follow diligently if I were cooking for a guest. Also this recipe is gluten-free, because my gorgeous friend A is allergic to that jank!
Please note you need to make the enchilada sauce first.
Prep time: 10 minutes/ Cook time: 40 minutes/ Serves: 4-5
You will need:
For the filling:
- 1 onion, roughly chopped
- 2 medium sweet potatoes, baked and cubed
- 1 ½ cups cooked black beans
- 1 large bunch of kale, washed and torn into small pieces
- 2 tomatoes, washed and chopped
- 2 tbsp cumin
- 1 tbsp chili powder
- 1 lime
- 2 tbsp Earth Balance
- Your favorite gluten-free corn tortillas
For the sauce:
(Makes 2 ½ cups)
- 2 tablespoons safflower oil
- 1 tablespoon rice flour (or your fav gluten-free flour alternative)
- 1/4 cup chili powder
- 1 tsp cocoa powder
- 2 cups veggie broth
- 10 oz can organic tomato paste
- 1/2 tsp cayenne pepper
- 1 tsp cumin
- 1/2 tsp salt
Quick tip: If you are planning to go bake the enchiladas and not just eat the filling like this lazy vegan, pre-heat your oven to 350 while you make the filling.
Directions for Sauce
Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add ½ cup veggie broth to make a thin paste.
Pour into saucepot or pan and add rest of broth
Simmer over medium heat, stirring constantly, until sauce thickens.
Stir in tomato paste, simmer 3-4 more minutes and remove from heat. Set aside.
Directions for Filling
Heat a wok or large pan over medium heat. Add the Earth Balance, wait until it has melted, and add onion. Sauté until translucent, approximately 5- 6 minutes.
Add sweet potatoes, black beans, tomatoes and all spices. Stir, and then add half of your enchilada sauce. Cook, uncovered, 5-6 minutes until everything is well incorporated.
Add kale and cover to let steam, 2-3 minutes or until leaves are bright green. Don’t overcook!
Assemble your enchiladas by placing ½ cup (more or less depending on size of your tortillas) and rolling. Assemble rolled tortillas (stuff them in there! Hard and deep! ) in a baking dish and pour the rest of your enchilada sauce over the top. Bake for 15-20 minutes. Pull out, squeeze your lime on top, and enjoy!
Okay tell me your dirty enchilada tips!